Slow-Cooker Vegetable Minestrone

Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love....MORE+LESS-

Ingredients

4

cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)

4

cups tomato juice

1

tablespoon dried basil leaves

1

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon pepper

2

medium carrots, sliced (1 cup)

2

medium celery stalks, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

1

cup sliced fresh mushrooms (3 oz)

2

garlic cloves, finely chopped

1

can (28 oz) Muir Glen™ organic diced tomatoes, undrained

1 1/2

cups uncooked rotini pasta (4 1/2 oz)

Shredded Parmesan cheese, if desired

Steps

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1

In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.

2

Cover; cook on Low heat setting 7 to 8 hours.

3

Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Expert Tips

(Total time will vary with appliance and setting.)

Minestrone means "big soup", and this big soup needs only thick slices of a whole-grain bread to make a big meal.

Kids will love the little corkscrew rotini pasta in this vegetable-packed soup, but any small pasta works just as well.